It’s crawfish season, y’all. If you’ve ever enjoyed a true Texas crawfish boil, you understand the joy that comes along with sitting at a newspaper-covered table filled with piles of perfectly seasoned crawfish, corn cobs and potatoes. Popping those spicy little mudbugs one after the other and washing them down with a nice, cold Texas beer is something we look forward to year after year.
A southern tradition, Texans will be hosting crawfish boils throughout the season, which lasts through late May/early June. We want to make sure y’all know how to throw a Goode crawfish boil, so we’re sharing our tips.
How many crawfish do you need?
Your average crawfish boil attendee typically eats anywhere from two to five pounds of crawfish. For the seasoned crawfish lovers, eating up to eight or ten pounds of mudbugs is a breeze. We recommend ordering roughly three pounds per person. If you know your friends and family have no problem chowing down, then round up and order four or five pounds per person. Make sure you have at least one full corncob and three red potatoes per guest, too. Typically we slice the cob of corn in half so that you have two halves per attendee.
Where do you buy crawfish?
It’s imperative that you purchase live crawfish, as that’s the only way to cook them. Much like their larger counterpart, the lobster, crawfish are alive when you start the cooking process. This time of year, you should be able order crawfish from your local grocery store when you send in your request in advance. Texas grocer, H-E-B, typically has a large mudbug supply, so they are a good place to start. You can also order crawfish from local crawfish farms and suppliers, many of whom have delivery or pick up options and some even ship them overnight.
How do you cook crawfish?
You’ll need a Texas-sized stockpot and, no, that is not an exaggeration. A general rule for boiling live crawfish is: an 80-quart pot will boil roughly 40 pounds of crawfish. You’ll also need a propane tank if you’re boiling them outside. It’s possible to boil them in smaller batches using a normal size pot on a stove; for an authentic experience, we recommend setting up shop in the backyard.
After you have the pot, gas supply and mudbugs, it’s time to add some Cajun seasoning and get boiling. A good rule of thumb is about one pound of seasoning blend to every ten pounds of crawfish. If you can boil water, you can cook crawfish, so here are the steps.
First, fill your large pot with enough water to cover all the seafood. Then, add in the seasoning mix and bring the water to a rolling boil. Next, throw in the crawfish and bring the water back to a rolling boil. Boil the crawfish for five minutes before turning off the heat source. Let the crawfish soak for 15 to 25 minutes depending on how spicy you like your mudbugs.
You can also boil your potatoes and corn in the seasoned water. Some people throw it all in at once and some prefer to boil them separately. That’s up to y’all. Once you’re done cooking, layer your picnic table with newspaper or plastic tablecloths and dump out your dinner.
Now the fun part: start peeling, eating and sucking out the heads, if you’re a true crawfish aficionado. In case you have some crawfish first-timers, here is a good way to explain the peeling process. Twist the head away from the body. Set the head aside. Remove a few shell sections from the tail. Pinch the tail at the top to release the meat and pull it out. For added flavor, suck the spicy juices from the head. (The last step is optional.)
Don’t forget to have plenty of ice-cold beer on hand too. We recommend Shiner Blonde, Saint Arnold Lawnmower, Saint Arnold Spring Bock or Blue Moon to pair with your mudbugs.
Hosting a crawfish boil is as easy as pie, folks. (And if you need a sweet treat for dessert, a slice of our Brazos Bottom Pecan Pie ain’t a bad option!) Happy crawfish season. We hope you get your mudbug fix while you can.